一项大型意大利病例对照研究中的饮食炎症指数与膀胱癌风险
Dietary Inflammatory Index and Risk of Bladder Cancer in a Large Italian Case-control Study.
作者信息
Shivappa Nitin, Hébert James R, Rosato Valentina, Rossi Marta, Libra Massimo, Montella Maurizio, Serraino Diego, La Vecchia Carlo
机构信息
Cancer Prevention and Control Program, University of South Carolina, Columbia, SC; Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC; Department of Family and Preventive Medicine, University of South Carolina School of Medicine, Columbia, SC; Connecting Health Innovations LLC, Columbia, SC.
Cancer Prevention and Control Program, University of South Carolina, Columbia, SC; Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC; Department of Family and Preventive Medicine, University of South Carolina School of Medicine, Columbia, SC; Connecting Health Innovations LLC, Columbia, SC.
出版信息
Urology. 2017 Feb;100:84-89. doi: 10.1016/j.urology.2016.09.026. Epub 2016 Sep 29.
OBJECTIVE
To evaluate the association between diet in relation to its inflammatory property and bladder cancer (BC) risk.
METHODS
In this study we explored the association between the dietary inflammatory index (DII) and BC risk in an Italian case-control study conducted between 2003 and 2014. Cases were 690 patients with incident and histologically confirmed BC from 4 areas in Italy. Controls were 665 cancer-free subjects admitted to the same network of hospitals as cases for a wide spectrum of acute, non-neoplastic conditions. The DII was computed based on dietary intake assessed using a reproducible and valid 80-item food frequency questionnaire. Odds ratios (OR) were estimated through logistic regression models adjusting for age, sex, total energy intake, and other recognized confounding factors.
RESULTS
Subjects in the highest quartile of DII scores (ie, with a more pro-inflammatory diet) had a higher risk of BC compared to subjects in the lowest quartile (ie, with an anti-inflammatory diet) (OR = 1.97; 95% [confidence interval], 1.28, 3.03; P trend = .003). Stratified analyses produced stronger associations between DII and BC risk among females (OR = 5.73; 95% CI = 1.46, 22.44), older ≥65 years (OR = 2.45; 95% CI = 1.38, 4.34), subjects with higher education ≥7 years (OR = 2.22; 95% CI = 1.27, 3.88), and never smokers (OR = 4.04; 95% CI = 1.51, 10.80).
CONCLUSION
A pro-inflammatory diet as indicated by higher DII scores is associated with increased BC risk.
目的
评估具有炎症特性的饮食与膀胱癌（BC）风险之间的关联。
方法
在本研究中，我们在2003年至2014年进行的一项意大利病例对照研究中，探讨了饮食炎症指数（DII）与BC风险之间的关联。病例为来自意大利4个地区的690例新发且经组织学确诊的BC患者。对照为665名无癌症的受试者，他们因各种急性非肿瘤性疾病入住与病例相同的医院网络。DII是根据使用可重复且有效的80项食物频率问卷评估的饮食摄入量计算得出的。通过逻辑回归模型估计比值比（OR），并对年龄、性别、总能量摄入和其他公认的混杂因素进行调整。
结果
与处于最低四分位数（即具有抗炎饮食）的受试者相比，DII得分处于最高四分位数（即具有促炎饮食）的受试者患BC的风险更高（OR = 1.97；95%[置信区间]，1.28，3.03；P趋势 = 0.003）。分层分析显示，在女性（OR = 5.73；95%CI = 1.46，22.44）、年龄≥65岁（OR = 2.45；95%CI = 1.38，4.34）、受教育程度≥7年（OR = 2.22；95%CI = 1.27，3.88）以及从不吸烟者（OR = 4.04；95%CI = 1.51，10.80）中，DII与BC风险之间的关联更强。
结论
较高的DII得分所表明的促炎饮食与BC风险增加相关。
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